{"product_id":"cantucci-tuscan-almond-biscuits","title":"Cantucci (Tuscan Almond Biscuits)","description":"\u003cp\u003eCantucci are the classic Tuscan almond biscuits - twice-baked until crisp and golden, traditionally dipped in Vin Santo (a sweet dessert wine) after dinner. They're one of the simplest things you can bake and they keep for weeks in an airtight tin, which makes them a brilliant standby. The secret is toasting the almonds first, which intensifies their flavour enormously, and the double bake gives them that distinctive dry, crunchy snap that holds up to dunking. A pizza oven makes quick work of both steps.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients (Makes About 40 Biscuits)\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e500g plain flour\u003c\/li\u003e\n  \u003cli\u003e280g caster sugar\u003c\/li\u003e\n  \u003cli\u003e250g whole almonds (skin on)\u003c\/li\u003e\n  \u003cli\u003e5 large eggs\u003c\/li\u003e\n  \u003cli\u003e100g unsalted butter, softened\u003c\/li\u003e\n  \u003cli\u003e4g baking powder\u003c\/li\u003e\n  \u003cli\u003eA pinch of fine salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eSpread the almonds on a baking tray and toast in your pizza oven at about 180-190°C for 8-10 minutes until golden and fragrant. Watch them carefully - they go from perfect to burnt very quickly. Set aside to cool.\u003c\/li\u003e\n  \u003cli\u003eIn a large bowl, beat the eggs with the sugar and salt until pale and slightly thickened.\u003c\/li\u003e\n  \u003cli\u003eMix in the softened butter until smooth.\u003c\/li\u003e\n  \u003cli\u003eSift the flour and baking powder together, then fold into the egg mixture until you have a sticky dough.\u003c\/li\u003e\n  \u003cli\u003eFold in the toasted almonds.\u003c\/li\u003e\n  \u003cli\u003eDivide the dough into 3-4 pieces. On a floured surface, shape each piece into a log about 5cm wide and 2cm high. Place on a lined baking tray with space between them - they spread during baking.\u003c\/li\u003e\n  \u003cli\u003eBake at 190°C for 20 minutes until golden and firm to the touch.\u003c\/li\u003e\n  \u003cli\u003eRemove from the oven and let cool for 5 minutes. Using a sharp knife, cut each log diagonally into slices about 1.5cm thick.\u003c\/li\u003e\n  \u003cli\u003eLay the slices flat on the baking tray and return to the oven for 10 minutes, turning once halfway through, until dry and golden on both sides.\u003c\/li\u003e\n  \u003cli\u003eCool completely on a wire rack. They'll harden further as they cool. Store in an airtight container for up to 3 weeks.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57508130029952,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/cantucci-tuscan-almond-biscuits-7173352.jpg?v=1772492411","url":"https:\/\/kitcheninthegarden.co.uk\/products\/cantucci-tuscan-almond-biscuits","provider":"Kitchen In The Garden","version":"1.0","type":"link"}